Bean Salad with Lime Vinaigrette

Slideshow: Terrific Green Salads

  • Servings: 12

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  • 3 pounds green beans, trimmed
  • 3 1/2 tablespoons fresh lime juice
  • 3 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon salt
  • 1 small red onion, thinly sliced

How to make this recipe

  1. In a large saucepan of boiling salted water, cook the beans, stirring a few times, until just tender, about 5 minutes. Drain and refresh under cold water. Pat dry thoroughly with paper towels.

  2. In a large bowl, whisk the lime juice with the olive oil, lime zest, and salt. Add the beans and toss. Add the red onion and toss again. Serve at once.

Make Ahead

The cooked beans can be refrigerated overnight. Dress just before serving.

Suggested Pairing

An Oregon Pinot Gris like those from Ponzi.

Contributed By Published September 1997

475174 recipes/bean-salad-with-lime-vinaigrette 2013-12-06T23:11:18+00:00 Marcia Kiesel summer|barbecue-cookout|dinner-party|beans-grains-and-legumes|salads|side-dishes|12|fast|healthy|make-ahead|vegetarian september-1997,marcia kiesel,bean salad,lime vinaigrette,bean side salad,green bean salad recipes,bean-salad-with-lime-vinaigrette 475174

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